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A photo of a bowl of creamy tomato soup with vegan cream and dried basil

J. Kenji López-Alt's 15-Minute Creamy (Vegan) Tomato Soup

A quick and creamy vegan tomato soup made with non-dairy milk and vegan cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 150
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes 14.5 oz)
  • 2 cups vegetable broth
  • 1/2 cup non-dairy milk (such as soy milk or almond milk)
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1/4 cup vegan cream (such as soy cream or coconut cream)

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Sauté onions and garlic in a pot until translucent, about 3-4 minutes.
  3. Add canned tomatoes, vegetable broth, and non-dairy milk, bringing the mixture to a simmer.
  4. Reduce heat to low and let cook for 10-12 minutes, stirring occasionally, until the soup has reduced slightly.
  5. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
  6. Stir in non-dairy cream or cashew cream to add creaminess to the soup.
  7. Season with salt, pepper, and any desired herbs or spices, tasting and adjusting as needed.
  8. Serve the soup hot, garnished with a sprinkle of herbs or a dollop of non-dairy cream, if desired.